Name: Mushroom Veggie Burger recipe by Vanitha Bhat at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: For the mushroom filling:; 4 to 5 big button mushrooms; 1 small onion, sliced; 2 cloves garlic, finely chopped; 1 green chilli, finely chopped; ½ teaspoon chilli flakes; 1 teaspoon soy sauce; 1 teaspoon chilli paste or sauce; 1 teaspoon oil or butter; Salt to taste; For the burgers:; 2 burger buns; Few slices of onion rings and tomato; Coleslaw (Recipe below); Chilli sauce (Sriracha sauce or any red chilli sauce); Iceberg or salad lettuce leaves; Butter for toasting the burger buns; For coleslaw:; 1 cup finely chopped or shredded green cabbage; ½ to ¾ cup shredded carrots; ¼ cup finely chopped capsicum or bell pepper; ¼ cup finely chopped red onions; 1 green chilli or jalapeno, finely chopped (optional); 1 teaspoon vinegar or lemon juice; 3 to 4 tablespoons mayonnaise; ¼ teaspoon black pepper powder (optional)

Ingredients Serving: 2

For the mushroom filling:
4 to 5 big button mushrooms
1 small onion, sliced
2 cloves garlic, finely chopped
1 green chilli, finely chopped
½ teaspoon chilli flakes
1 teaspoon soy sauce
1 teaspoon chilli paste or sauce
1 teaspoon oil or butter
Salt to taste
For the burgers:
2 burger buns
Few slices of onion rings and tomato
Coleslaw (Recipe below)
Chilli sauce (Sriracha sauce or any red chilli sauce)
Iceberg or salad lettuce leaves
Butter for toasting the burger buns
For coleslaw:
1 cup finely chopped or shredded green cabbage
½ to ¾ cup shredded carrots
¼ cup finely chopped capsicum or bell pepper
¼ cup finely chopped red onions
1 green chilli or jalapeno, finely chopped (optional)
1 teaspoon vinegar or lemon juice
3 to 4 tablespoons mayonnaise
¼ teaspoon black pepper powder (optional)

Instructions

To make the coleslaw: Finely chop the cabbage, green chillie (optional), onions and bell pepper. Grate the carrot. Mix all the vegetables in a bowl.
Add the mayonnaise, vinegar or lemon juice and black pepper powder. Mix well with a spoon. Taste the salad for a balance of spice, salt, sugar and tang. Adjust accordingly.
Cover and refrigerate for at least 1 hour for the flavors to blend well. This step can be skipped if you are in a hurry. Serve cold or at room temperature with burgers, sandwiches or just as a side salad with any meal.
To make the mushroom stir fry: Wash, clean and slice the mushrooms. In a small saucepan, heat the oil or butter. Add the sliced onions and sauté for a few seconds.
Add the garlic and fry for a few seconds. Add the sliced mushrooms, salt, soy sauce and chilli sauce and sauté on high for about 2 to 3 minutes till the mushrooms start cooking but do not allow it to wilt too much.
To assemble the burgers: Slice the burger buns into two horizontally. Heat a griddle or dosa pan. Apply butter to the cut sides of the buns and toast on the pan till light brown and slightly crisp.
Remove from the pan. In a serving plate, place the toasted burger buns. On one of the halves, place a leaf of lettuce, spoon some mushroom stir fry on top, layer the coleslaw on top of the mushrooms.
On the other half of the burger bun, layer the slices of tomato and onion rings. If you need extra spice, drizzle some red chilli sauce or sriracha sauce over the coleslaw.
Put the half of the bun with the tomato and onion slices on top of the other half and serve immediately with potato chips and juice on the side.

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